Posted by: Jeannie 08-26-99 4:24 AM
Baked Penne with Sausage, Spinach and Cheese
1 lb. pork sausage
1 large onion chopped
butter or margarine
3 tables. Flour
2 cups half-and-half
1 beef bouillon packet
1 (8 oz.) bag Mexican or Chedder cheese (2 cups), divided
1 to 2 teas. Sugar, or to taste
1 teas. Salt
1/4 teas. Pepper
Hot pepper sauce to taste (about 6 shakes)
2 (10 oz.). packages frozen chopped spinach, cooked or thawed and drained
1 lb. box penne, cooked according to directions and drained
Preheat oven to 375 degrees F.
Crumble and cook sausage in a saute pan until no longer pink, breaking up with a fork; transfer to a bowl using a slotted spoon.
Add onion to skillet and cook until softened, stirring occasionally, about 5 minutes; transfer to bowl with sausage using a slotted spoon.
Add butter to grease in skillet to measure 3 to 4 tablespoons.
Add flour to grease and make a medium white sauce, gradually adding half and half.
Add 1 beef bouillon packet to sauce.
Don't let sauce get too thick, add milk to thin it down.
Add 1/2 bag of shredded cheese to mixture.
Add sugar, salt , pepper and hot sauce.
Return sausage and onions to sauce; remove from burner and keep warm.
Mix cooked spinach and penne in large pan, making sure spinach is separated.
Pour sauce over pasta and spinach and transfer to a casserole dish.
Bake 375 degrees for 15 minutes.
Top with remaining half of cheese mixture and bake additional 5 minutes (until cheese melts).